Fuchki are a traditional dish from the Lemko region of Ukraine, which is located in the Carpathian Mountains. These pancakes are made with a batter of flour, water, and sauerkraut, and are typically fried in oil.

This recipe is for a vegan version of fuchki, which is perfect for those who are fasting or following a plant-based diet. Instead of eggs, we use flaxseed, which provides a binding effect and helps to keep the pancakes moist.

Ingredients:

  • 200 grams (1 cup) all-purpose flour
  • 350 grams (12 ounces) sauerkraut, drained and squeezed dry
  • 400 milliliters (1 3/4 cups) water or milk
  • 2 tablespoons flaxseed
  • 60 milliliters (1/4 cup) hot water
  • Salt to taste
  • Pepper to taste
  • 1/3 teaspoon caraway seeds
  • 1/3 teaspoon thyme
  • 1/3 teaspoon marjoram
  • 4-5 tablespoons vegetable oil

Instructions:

  1. In a small bowl, combine the flaxseed and hot water. Let sit for 15-20 minutes, or until the flaxseed has gelled.
  2. In a large bowl, whisk together the flour, water or milk, and salt. Stir in the flaxseed gel.
  3. Add the sauerkraut, caraway seeds, thyme, and marjoram to the bowl and mix until well combined.
  4. Heat the oil in a large skillet over medium heat.
  5. Drop the batter by spoonfuls into the hot oil. Cook for 3-4 minutes per side, or until golden brown.
  6. Serve hot with your favorite toppings, such as sour cream, mushroom sauce, or grated cheese.

Tips:

  • If your sauerkraut is too salty, you can rinse it with water before using it.
  • You can add other ingredients to the batter, such as grated onion, chopped mushrooms, or diced potatoes.
  • Fuchki can also be baked in the oven. Preheat the oven to 375 degrees F (190 degrees C) and bake for 15-20 minutes, or until golden brown.
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